Flower Cookies Recipe
Introduction
Flower Cookies are a charming treat perfect for sharing or brightening your day. These delicate butter cookies feature a lovely almond and vanilla flavor with a pop of pink color for a festive look.
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened (113g)
- 1/2 cup granulated sugar (100g)
- 1 large egg, room temperature (56g)
- 1 1/2 tsp almond extract (8g)
- 1 tsp vanilla extract or vanilla bean paste (5g)
- 2 cups all-purpose flour (260g)
- 2 Tbsp cornstarch (16g)
- 1 tsp fine salt (6g)
- Deep Pink food coloring
Instructions
- Step 1: Wait to preheat the oven until the cookies are chilling. Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- Step 2: In a large mixing bowl, beat the softened butter and sugar with a hand or stand mixer at medium-high speed for 1-2 minutes until light and fluffy.
- Step 3: Add the egg, almond extract, and vanilla extract. Beat until fully combined, scraping the bowl as needed.
- Step 4: Mix in the flour, cornstarch, and salt at low speed just until incorporated. Scrape the bowl to ensure even mixing.
- Step 5: Divide the dough in half. Use a 1/2 tsp measuring spoon to scoop uniform bits from half the dough. Roll each scoop into a ball and place on one prepared baking sheet.
- Step 6: Add pink gel food coloring to the remaining dough and mix gently until evenly colored. Scoop, roll, and place these pink dough balls on the other baking sheet.
- Step 7: Arrange 5 dough balls of the same color in a circle on the baking sheets to form petals, leaving a small opening in the center. Make 12 flowers of each color, spacing them a couple of inches apart.
- Step 8: Lightly spray the bottom of a flat glass or ramekin with non-stick spray. Press gently on each flower to slightly flatten it and help the petals stick together.
- Step 9: Use a toothpick to draw two thin lines on each petal for dimension, starting at the center and extending halfway up.
- Step 10: Place a dough ball of the opposite color in the center of each flower as the flower’s center.
- Step 11: Chill the entire baking sheets with cookies in the fridge for 30 minutes or freezer for 10 minutes to help them keep their shape. Then, preheat the oven to 350°F (175°C).
- Step 12: Bake the chilled cookies one tray at a time for 11-12 minutes until the edges are set but not browned. Let cool completely on the baking sheets before serving.
Tips & Variations
- Use gel food coloring to avoid adding extra liquid to the dough which can affect texture.
- Try different colors to create a rainbow of flower cookies for special occasions.
- If you don’t have cornstarch, you can substitute with an equal amount of arrowroot powder.
- For extra flavor, add a teaspoon of lemon zest to the dough.
Storage
Store leftover cookies in an airtight container at room temperature for up to 5 days. They can be gently reheated in a low oven or microwave, but are best enjoyed fresh.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different food coloring?
Yes, any gel food coloring will work. Liquid food coloring may change the dough consistency, so use sparingly if you choose liquid.
Can I make the dough ahead of time?
Yes, you can prepare the dough and keep it wrapped in the fridge for up to 2 days before shaping and baking.
Print
Flower Cookies Recipe
- Total Time: 1 hour 2 minutes
- Yield: 24 flower cookies (12 white flowers and 12 pink flowers) 1x
- Diet: Vegetarian
Description
Delightfully charming flower cookies featuring a tender buttery dough with subtle almond and vanilla flavors, colored in soft white and deep pink hues. These cookies are shaped into floral patterns with a decorative touch, making them perfect for festive occasions or gifting. Easy to prepare and bake, the cookies stay beautifully shaped thanks to chilling before baking, resulting in a delicate, melt-in-your-mouth texture.
Ingredients
Scale
Cookie Dough
- 1/2 cup (1 stick) unsalted butter, softened (113g)
- 1/2 cup granulated sugar (100g)
- 1 large egg, room temperature (56g)
- 1 1/2 tsp almond extract (8g)
- 1 tsp vanilla extract or vanilla bean paste (5g)
- 2 cups all-purpose flour (260g)
- 2 Tbsp cornstarch (16g)
- 1 tsp fine salt (6g)
Coloring
- Deep Pink food coloring (gel or paste)
Equipment
- Electric stand or hand mixer
- 2 Large Bowls
- Rubber Spatula
- 2 Large Baking Sheets
- Parchment Paper or Silicone Baking Mat
Instructions
- Prepare Baking Sheets: Line two large baking sheets with parchment paper or silicone mats and set aside. Hold off preheating the oven until after chilling the cookies.
- Cream Butter and Sugar: In a large mixing bowl or stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar at medium-high speed for 1-2 minutes until the mixture lightens in color and becomes fluffy.
- Add Wet Ingredients: Beat in the egg, almond extract, and vanilla extract until combined. Scrape down the sides and bottom of the bowl as needed to ensure even mixing.
- Combine Dry Ingredients: Add the all-purpose flour, cornstarch, and salt. Mix on low speed until the dry ingredients are just incorporated. Scrape the bowl to make sure the dough is evenly blended.
- Divide Dough: Using a rubber spatula, divide the dough into two equal portions.
- Shape Plain Dough Balls: Scoop out 1/2 teaspoon portions of one half of the plain (uncolored) dough, rolling each into small balls with your hands. Place these dough balls evenly spaced on one prepared baking sheet.
- Color and Shape Pink Dough Balls: Add a squirt of pink gel food coloring to the remaining dough and mix gently by hand or with a spatula until the color is uniform. Scoop and roll 1/2 teaspoon portions into balls, placing them spaced evenly on the second baking sheet.
- Form Flower Shapes: Arrange 5 dough balls of the same color in a circle to form a flower shape, leaving a small opening in the center. Repeat this on both sheets until you have 12 white and 12 pink flower cookies. Set aside leftover dough balls to be used as centers later.
- Flatten Flowers: Lightly spray the bottom of a flat-bottomed glass or ramekin with non-stick spray. Gently press the glass on top of each flower circle to slightly flatten and help the petals stick together without fully flattening the dough.
- Add Petal Details: Use a toothpick or scribe to draw 2 thin lines on each petal, starting from the center and going halfway up to create dimension and detail.
- Add Centers: Use the remaining dough balls in the opposite color to press gently into the center of each flower. Adjust size if needed to ensure each flower has a contrasting center.
- Chill Dough: Chill the entire baking sheets with the shaped cookies in the refrigerator for 30 minutes or freezer for 10 minutes. This step helps maintain the cookies’ shape during baking.
- Preheat Oven: While the cookies chill, preheat the oven to 350°F (175°C).
- Bake Cookies: Bake the chilled cookies one tray at a time for 11-12 minutes until the edges are set but without any browning.
- Cool and Store: Let the cookies cool completely on the baking sheet. Store leftovers in an airtight container at room temperature for up to 5 days.
Notes
- Chilling the shaped cookie dough is crucial for maintaining flower shapes during baking.
- Using gel or paste food coloring helps keep dough consistency without adding extra moisture.
- Non-stick spray on the glass or placing parchment paper between dough and glass ensures easy pressing without sticking.
- The cookies don’t spread much, so spacing should be about 2 inches apart on the baking sheet.
- You can substitute vanilla bean paste for vanilla extract for more intense flavor.
- If short on dough colors, divide remaining dough into smaller portions or repurpose leftover petals for centers.
- Leftover cookies keep well at room temperature if stored properly in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: flower cookies, almond extract cookies, pink and white cookies, decorative cookies, soft butter cookies
